Buffalo Chips Spicy Potato Slices (Print)
Crispy potato slices with Buffalo seasoning—perfect for game day snacking and gatherings.
# Ingredient List:
→ Potatoes
01 - 4 large russet potatoes, scrubbed clean
→ For Frying
02 - 4 cups vegetable oil
→ Seasoning Blend
03 - 2 teaspoons garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon cayenne pepper (optional, for extra heat)
→ Buffalo Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup hot sauce (such as Frank's RedHot)
→ For Serving
10 - 1/2 cup blue cheese crumbles or ranch dressing (optional)
11 - 2 tablespoons fresh chives or green onions, chopped (optional)
# How-To Steps:
01 - Using a mandoline slicer or a sharp knife, cut each potato into thin, even slices approximately 1/8 inch thick. Uniform thickness ensures consistent crisping during frying.
02 - Submerge the potato slices in a bowl of cold water for 10 minutes to draw out excess surface starch. Drain thoroughly and pat each slice completely dry with paper towels—moisture is the enemy of crispiness.
03 - Pour the vegetable oil into a deep fryer or a large heavy-bottomed pot. Heat the oil to 350°F (175°C), using a thermometer to monitor the temperature for optimal frying conditions.
04 - Working in small batches to avoid overcrowding, carefully lower potato slices into the hot oil. Fry for 3 to 4 minutes per batch until the chips turn golden brown and crisp. Remove with a slotted spoon and drain on a layer of paper towels.
05 - In a small saucepan over low heat, melt the unsalted butter. Pour in the hot sauce and whisk continuously until the mixture is smooth, well blended, and heated through. Remove from heat and set aside.
06 - While the chips are still warm, transfer them to a large mixing bowl. Sprinkle with garlic powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Toss gently to distribute the seasonings evenly across all chips.
07 - Drizzle the prepared Buffalo sauce over the seasoned chips, tossing them gently to ensure every chip receives an even, light coating of the spicy butter sauce.
08 - Arrange the Buffalo chips on a serving platter immediately while still warm and crisp. Top with blue cheese crumbles or a drizzle of ranch dressing if desired, and scatter freshly chopped chives or green onions over the top. Serve right away for the best texture and flavor.
# Expert Suggestions:
01 -
- The combination of crispy fried potato and tangy Buffalo sauce creates an addictive snack that disappears within minutes of hitting the table.
- You probably already have everything you need in your pantry right now.
02 -
- If the potato slices are not completely dry before frying, the oil will violently splatter and the chips will not crisp properly.
- Tossing the chips with seasoning while they are still hot is critical because once they cool, the spices will just fall off.
03 -
- Test fry a single chip first to check your oil temperature and slice thickness before committing the whole batch.
- A small splash of white vinegar added to the soaking water helps the chips crisp up even more during frying.